Ingredients for A 1 Pot Stickers With Chili Pineapple Dipping Sauce A1
- 30 wonton wrappers
- 2 tablespoons extra virgin olive oil
- 1 cup fresh spinach, chopped
- 1/2 cup onion, chopped
- salt, to taste
- pepper, to taste
- 1 pound ground turkey
- 2 garlic cloves, minced
- 1 tablespoon ginger paste
- 3 tablespoons A.1. Original Sauce
- 1-2 red chili peppers (adjust to your spice preference)
- 2 tablespoons brown sugar
- 1 1/3 cups water
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons green onions, chopped
- 1/4 cup soy sauce
- 1/2 cup canned pineapple chunks, drained
- chives, chopped (optional)
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How to Make A 1 Pot Stickers With Chili Pineapple Dipping Sauce A1
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add 1 cup chopped spinach and ½ cup chopped onion. Season with salt and pepper to taste.
- Sauté until onions are tender and spinach is wilted (about 5 minutes). Set aside.
- In a large bowl, combine 1 pound ground turkey, 2 cloves minced garlic, 1 tablespoon ginger paste, and 2 tablespoons of A1 Original Sauce. Mix well.
- Add the sautéed spinach mixture to the turkey mixture and combine thoroughly.
- Lay out wonton wrappers (about 30) on a clean surface. Place 1 teaspoon of the turkey filling in the center of each wrapper.
- Lightly wet the edges of each wonton wrapper with water. Fold over the filling to form a half-moon shape. Use a fork to crimp the edges and seal tightly.
- Heat 1 tablespoon olive oil in two large non-stick skillets over medium-high heat.
- Once hot, carefully add half of the pot stickers to each skillet. Fry for 2 minutes per side, until golden brown.
- Add ½ cup water to each skillet, cover, reduce heat to low, and steam for 5-7 minutes, or until the pot stickers are cooked through and the water has evaporated.
- While the pot stickers cook, prepare the dipping sauce: In a food processor, combine ¼ cup soy sauce, 1-2 red chili peppers (adjust to your spice preference), 1 tablespoon A1 Original Sauce, ½ cup pineapple chunks, 2 tablespoons brown sugar, ⅓ cup water, ¼ cup chopped cilantro, and 2 tablespoons chopped green onions. Pulse until smooth.
- Serve the pot stickers immediately, warm, with the chili pineapple dipping sauce. Garnish with chopped chives (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
10g
Fat
9g
Carbs
9g
